Print

Easy Freezer Breakfast Burritos with Eggs, Chorizo, and Cheese

easy freezer breakfast burritos - featured image
Print Recipe

A quick and convenient recipe for flavorful breakfast burritos made with fluffy eggs, spicy chorizo, and melty cheese, perfect for busy mornings and freezer meal prep.

Ingredients

Scale
  • 5 large eggs, room temperature
  • 8 ounces (225 grams) Mexican chorizo, casing removed
  • 1 cup (100 grams) shredded sharp cheddar cheese or Mexican cheese blend
  • 6–8 inch diameter large flour tortillas
  • 1 small onion, finely chopped
  • 1 small bell pepper, diced (optional)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter
  • Optional extras: diced jalapeños, fresh cilantro, salsa

Instructions

  1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add chopped onion and bell pepper, cooking until softened, about 3-4 minutes.
  2. Add chorizo, breaking it up with a spatula, and cook until browned and cooked through, about 5 minutes. Remove mixture from pan and set aside.
  3. Crack 5 large eggs into a mixing bowl, season with salt and pepper, and beat until combined.
  4. Reduce heat to low, add a little butter or oil to the same skillet, then pour in eggs. Stir gently with a spatula, cooking slowly to keep eggs fluffy and tender. Remove from heat while still slightly runny.
  5. Warm tortillas slightly in microwave or on dry skillet for about 15 seconds to make pliable.
  6. Lay each tortilla flat, spoon scrambled eggs in center, top with chorizo-veggie mix and shredded cheese (about 2 tablespoons). Add optional extras if desired.
  7. Fold in sides of tortilla, then roll from bottom up to wrap filling snugly.
  8. Wrap each burrito tightly in foil or parchment paper to keep shape and protect in freezer.
  9. Place wrapped burritos in freezer-safe container or zip-top bag, label with date, and freeze up to 3 months.
  10. To reheat, remove foil and warm burrito in 350°F (175°C) oven for 15-20 minutes or microwave on high for about 2 minutes wrapped in a damp paper towel.

Notes

Cook eggs low and slow to keep them fluffy after freezing. Brown chorizo well and drain excess fat to avoid soggy burritos. Warm tortillas before rolling to prevent cracking. Burritos keep well up to 3 months in freezer. For crispy edges, reheat in oven wrapped in foil.

Nutrition

Keywords: breakfast burritos, freezer meals, eggs, chorizo, cheese, quick breakfast, meal prep, make ahead breakfast

Find it online: https://elvafood.com/easy-freezer-breakfast-burritos-with-eggs-chorizo-and-cheese-recipe-for-quick-morning-meals/